Apple walnut crumble slice is filled with Australian Granny Smith apples and topped with a cinnamon and nutmeg laced walnut crumble.
I do love the textural consistency of slices. Their bases can range from crunchy to cake like. The topping can be as simple as some icing to a more complex multi layer creation.
This apple walnut crumble slice isn’t too difficult or time consuming if you are using a food processor. The base falls into the crunchy category and is biscuit in style. It has a simple filling of stewed apples which is then topped with a walnut crumble laced with cinnamon and nutmeg.
If you are a fan of apple crumble, then you will be a fan of this slice.
I generally serve my apple walnut crumble slice once cooled, simply dusted with icing sugar (confectioners sugar). But you could also serve this slice straight from the oven with a nice big scoop of vanilla bean ice cream. A drizzle of caramel sauce wouldn’t go astray either.
The walnuts in the crumble are easily swapped out for your favourite nut. Pecans or almonds would be a tasty alternative.
The simple apple filling could also be spruced up a little. This is easily done with the addition of a handful of dried sultanas or chopped dried apricots.
As I keep saying to you guys, don’t leave your imagination at the kitchen door. If you have a great base recipe that the family loves, play around and change it up.
Special equipment for this recipe
Lamington Tin: A lamington tin is a rectangular baking tin 20cm x 30cm (8 x 12 inches) in size. It isn’t as deep as a brownie or cake tin.
Special Ingredients for this Recipe
Special Ingredients for this RecipeGranny Smith Apples: These are an Australian variety of apple, which are tart with a green skin. Any tart baking apple can be substituted.
What to do with any leftovers
What to do with any leftoversLeftovers can be stored in an airtight container for a couple of days. Recipe not suitable to freeze.
Apple Walnut Crumble Slice
Ingredients
Slice Base
- 230 grams (1 ½ cups) plain flour
- 80 grams (½ cup) cornflour
- 1 teaspoon baking powder
- 75 grams caster superfine sugar
- 125 grams butter
- 1 egg
- 60 ml (¼ cup) iced water
Apple Filling
- 6 granny smith apples
Walnut Crumble
- 2 teaspoons vanilla bean paste
- 90 grams ( ½ packed cup) dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 125 grams (1 cup) plain flour
- 60 grams butter
- 10 grams (1 ½ tablespoons) walnuts chopped
Instructions
- Preheat oven 180 deg C (360 deg F). Grease and line a 20cm x 30cm lamington tin with baking paper. Extend the baking paper 5cm above the edges of the tin.
- In a food processor place plain flour, cornflour, baking powder and butter. Process until fine crumbs form.
- If you don’t have a food processor, place plain flour, cornflour, baking powder and butter (cut into small cubes) into a large bowl. Rub the butter through the dry ingredients with the tips of your fingers until the mixture resembles a fine crumb.
- Add egg and cold water, process until the pastry dough comes together. If not using a food processor mix with a spoon and then knead until just combined.
- Press dough into prepared lamington tin, evenly, until the base of the tin is covered.
- Place lamington tin in the refrigerator for 20 minutes to chill.
- While the base of the slice is chilling and then baking prepare the apple filling and walnut crumble.
- Once chilled line pastry dough with a piece of baking paper. Top the baking paper with baking weights or uncooked rice.
- Place in the oven and blind bake for 15 minutes or until the edges have just started to brown.
- Remove baking weights (or rice) and baking paper. Bake for a further 8 – 10 minutes until base is lightly golden and remove from oven.
- Increase oven temperature to 200 deg C (390 deg F).
- Spread apple filling over the top of the pastry base and then top with the walnut crumble. Bake for 30 minutes or until the crumble is golden.
- Cool on a wire cooling rack. Once cooled sprinkle with icing sugar and cut into squares.
Apple Filling
- Place apple slices with 125ml (½ cup) water in a large saucepan. Over a medium heat bring the mixture to a boil. Reduce heat, cover and simmer for 10 minutes. Stir occasionally, when apples are tender they are ready. Drain well.
Walnut Crumble
- In a large bowl place flour and butter. Rub butter through the flour with the tips of your fingers until the mixture resembles coarse breadcrumbs. Add sugar, baking powder, cinnamon, nutmeg and walnuts.
Trace
Hi Sara, I'm love love loving baking your slice creations....mum especially so as she is the luckiest recipient in the world.
For this one, when I'm out of apples (unfortunately) I must substitute canned apple or apricots. Roughly how much weight of tinned fruit should I use? Thanks
Sara McCleary
Hi Trace
Happy to hear you are enjoying my recipes and that your mum is too ?
I'm not sure where you are based, but I have made this recipe using a can of pie apples in the past. A can of pie apples is around 400g here in Australia, that's just over 14 oz (14.11 oz).
The filling isn't quite as generous as using 6 apples, but it's pretty close. Two cans would be too much.
By the way, an apricot substitute sounds delicious!
Cheers, Sara
gardenley.com
Great recipe
I think it will be very delicious. definitely I will make it.
mary
Nice one